Sunflower Tossed Salad Recipe

Sunflower Tossed Salad Recipe photo by Taste of Home

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While the chicken is cooking, you can get the salad ready," suggests Lynn. Mixed greens, sliced cucumber and crunchy sunflower kernels make Sunflower Tossed Salad a certain success. "Since we have salad with most meals, I make the nicely tart dressing regularly," she relates.

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Sunflower Tossed Salad Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

4 cups torn mixed salad greens
1 small cucumber, sliced
2 tablespoons sunflower kernels
VINAIGRETTE:
1/3 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced

Directions

In a large salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 218 calories, 21 g fat (3 g saturated fat), 0 cholesterol, 368 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Sunflower Tossed Salad in Quick Cooking July/August 2003, p15